This Lebanese Kafta Kabob Recipe with Lamb and Beef is just like our lamb kafta but made with half lamb and half beef, mixed with parsley, onion and 7 spices, then grilled on skewers.
This Lebanese kafta kabob recipe is made with lamb and beef. It is virtually identical to the other Lamb Kafta recipe we posted recently.
The recipe
Mince the parsley finely.
Mince the onions finely (the smaller, the better).
Place the ground lamb and ground beef in a large bowl.
Add the oil.
Start mixing, gradually adding the parsley, onions, 7 spices, salt and black pepper.
Keep mixing by hand to incorporate all the ingredients evenly.
Form about 1/4 cup of the mixture at a time into a small finger shape.
Push a skewer right through the middle of the finger.
Keep shaping the kafta into a longer finger, nicely around the skewer.
Pinch the edges to make sure the kafta holds tightly.
Place diagonally on the grates of a preheated, lightly oiled grill.
Grill on low-medium heat for about initially.
Turn gently, taking care not to force it in case the kafta is still sticking to the grill. Allow enough time initially for the meat to release naturally from the grates.
Grill for .
Turn and grill for , or until done and you see glorious grill marks all around.
Enjoy with your favorite sides, or better yet, a Lebanese tabbouleh salad!
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
7.7g protein per 100 calories
High protein
Nutrition is an estimate per serving carried over from our original recipe card and will vary with brands and portions. Use it as a guide, not medical advice.
Step 1 of 16
Mince the parsley finely.
Step 2 of 16
Mince the onions finely (the smaller, the better).
Step 3 of 16
Place the ground lamb and ground beef in a large bowl.
Step 4 of 16
Add the oil.
Step 5 of 16
Start mixing, gradually adding the parsley, onions, 7 spices, salt and black pepper.
Step 6 of 16
Keep mixing by hand to incorporate all the ingredients evenly.
Step 7 of 16
Form about 1/4 cup of the mixture at a time into a small finger shape.
Step 8 of 16
Push a skewer right through the middle of the finger.
Step 9 of 16
Keep shaping the kafta into a longer finger, nicely around the skewer.
Step 10 of 16
Pinch the edges to make sure the kafta holds tightly.
Step 11 of 16
Place diagonally on the grates of a preheated, lightly oiled grill.
Step 12 of 16
Grill on low-medium heat for about initially.
Step 13 of 16
Turn gently, taking care not to force it in case the kafta is still sticking to the grill. Allow enough time initially for the meat to release naturally from the grates.
Step 14 of 16
Grill for .
Step 15 of 16
Turn and grill for , or until done and you see glorious grill marks all around.
Step 16 of 16
Enjoy with your favorite sides, or better yet, a Lebanese tabbouleh salad!
Behind the recipe
The only difference is that instead of using only lamb, this recipe calls for half lamb and half beef.
Combine the lamb and beef in a large bowl and mix well by hand.
Add the oil and spices and mix well.
Incorporate the minced parsley and onions and mix well.
Skewer the meat and form it into the shape you see in the pictures.
Cook on a preheated grill, turning frequently, until you see these awesome grill marks.
Keep cooking
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Questions & comments
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